59 min listen
Wine Flavor: Merging Grape and Yeast Genomes
Wine Flavor: Merging Grape and Yeast Genomes
ratings:
Length:
50 minutes
Released:
Dec 25, 2021
Format:
Podcast episode
Description
Wine is a fermented beverage that has been enjoyed for millennia. While many may feel that the grapes used produce the flavors in the wine, a substantial contribution comes from the yeast and specialized bacteria that performs feats of biochemistry on the components lent by the grape itself. It is the merging of microbial and grape metabolism that provides each bottle with its distinct qualities. In this episode we speak with Dr. Sakkie Pretorius from Macquarie University. He has enjoyed a long career as an expert at understanding how wine flavor is derived. In this episode we discuss how the metabolism of microbes and grapes contribute to wine flavors, as well as the future of biotechnology in shaping wine flavors. With co-host Emily Haile.# COLABRATalking Biotech is brought to you by Colabra – an R&D platform that brings your lab’s world-changing research together in one shared space. Learn more at https://www.colabra.app/# TALKING BIOTECHTwitter: https://twitter.com/talkingbiotechWebsite: https://www.colabra.app/podcasts/talking-biotech/Instagram: https://www.instagram.com/colabrahqThe Talking Biotech podcast is distinct from Dr. Kevin Folta's teaching and research roles at the University of Florida. The views expressed on the show are those of Dr. Folta and his guests, and do not reflect the opinions of the university or Colabra.
Released:
Dec 25, 2021
Format:
Podcast episode
Titles in the series (100)
Coffee Origins, Breeding and Challenges: When we think of the plants that are important to us, we might think right past the magical shrub that gives us coffee berries. Coffee underpins major economies in the world, has an interesting history, and its sustainable production is threatened. We by Talking Biotech with Dr. Kevin Folta